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- 2 lbs lamb shoulder, cut into bite-sized pieces - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 4 garlic cloves, minced - 1 tablespoon fresh ginger, grated Lamb shoulder is the star of this dish. It becomes tender and full of flavor as it cooks. I use vegetable oil to sear the lamb. This step gives it a nice brown color. Onions, garlic, and ginger add a great depth of taste. They create a base that makes your curry rich and aromatic. - 2 tablespoons curry powder - 1 tablespoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric - Salt and pepper Spices are key to a great curry. I love using curry powder, cumin, coriander, and turmeric. They blend well together and give the dish its warm color and taste. Salt and pepper enhance all these flavors. - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 can (14 oz) diced tomatoes - 2 medium carrots, sliced - 1 red bell pepper, diced - 1 cup frozen peas - Fresh cilantro, chopped for garnish Coconut milk makes the curry creamy and dreamy. Vegetable broth adds more flavor. Diced tomatoes give a nice tang. Carrots and red bell peppers add crunch and color. Frozen peas are added for sweetness. Finally, fresh cilantro is perfect for garnish, adding brightness to your dish. {{ingredient_image_1}} To start, I heat 2 tablespoons of vegetable oil in a large skillet. I use medium-high heat for this. Then, I add 2 pounds of lamb shoulder, cut into bite-sized pieces. I sear the lamb until it is browned on all sides. This step adds great flavor. Once browned, I remove the lamb from the skillet and set it aside. Next, I keep the same skillet for the next step. I add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger. I sauté these until the onion is soft and translucent, which takes about 5 minutes. After that, I stir in 2 tablespoons of curry powder, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of turmeric. I let the spices cook for another 1-2 minutes until they smell great. Now, I transfer the sautéed onion and spice mix to the slow cooker. I add the seared lamb back in. Next, I pour in 1 can of coconut milk, 1 cup of vegetable broth, and 1 can of diced tomatoes. I stir everything together well. Then, I add 2 medium sliced carrots and 1 diced red bell pepper. I season the mix with salt and pepper to taste. I cover the slow cooker and set it to cook. I can choose to cook on low for 8 hours or high for 4 hours. I prefer low heat for tender lamb. In the last 30 minutes of cooking, I stir in 1 cup of frozen peas. This adds color and sweetness. Before serving, I garnish the curry with fresh chopped cilantro. For the best slow cooker lamb curry, I recommend using lamb shoulder. This cut has great flavor and tenderness when cooked slowly. It breaks down well, making it perfect for a curry. Lamb leg is another option, but it can be a bit leaner. When considering price, lamb shoulder is often more affordable than leg. Check local markets and sales for the best deals. Sometimes, buying in bulk can save money too. To make your curry even tastier, adjust the seasoning based on your taste. You can add more salt or pepper if needed. I love using fresh herbs, like cilantro, to brighten the dish. For spices, try mixing curry powder with garam masala for an extra kick. You can also add a pinch of cinnamon for warmth. Don’t forget to taste as you go. This helps you find the perfect balance. Serve your slow cooker lamb curry over fluffy basmati rice. The rice soaks up the sauce and adds a nice texture. You can also use naan bread to scoop up the curry. For a beautiful presentation, garnish with fresh cilantro and a sprinkle of chili flakes. This adds color and a hint of heat. It makes your dish look as good as it tastes! Pro Tips Marinate the Lamb: For deeper flavor, marinate the lamb in yogurt and spices for a few hours or overnight before cooking. Layer the Flavors: Searing the meat and sautéing the aromatics first helps build a richer, more complex flavor in the curry. Customize the Vegetables: Feel free to add or substitute vegetables like potatoes or green beans based on your preference or what you have on hand. Serve with Accompaniments: Pair the curry with naan bread or a side of yogurt to balance the spices and enhance the meal. {{image_2}} You can switch up the protein in this curry. If you want to use beef or chicken, they work well with the same spices. Beef adds a rich flavor, while chicken offers a lighter taste. For a vegetarian twist, you can try chickpeas or lentils. They will soak up the curry flavors nicely. Do you like your curry mild or spicy? If you want a mild lamb curry, use less curry powder and skip hot peppers. For a spicy kick, add chili flakes or fresh chilies. You can also add a bit of cayenne pepper for extra heat. Adjust to your taste for the perfect balance. Curry has many regional styles. Indian curries often use yogurt and fresh herbs, while Thai curries may include lime leaves and basil. You can even make fusion dishes by adding ingredients like peanut butter for a Thai twist. Explore different spices to create your own unique flavor profile. After enjoying your meal, let the leftovers cool. Place them in airtight containers. This keeps them fresh and safe. Glass or plastic containers work well. Label them with the date so you remember when you stored them. To freeze your curry, let it cool completely. Transfer it to freezer-safe containers. Leave some space at the top, as it will expand. You can also use freezer bags. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove until hot. For best taste, add a splash of coconut milk while reheating. In the fridge, your lamb curry lasts about 3 to 4 days. If frozen, it can last up to 3 months. Always check for signs of spoilage before eating. If you see any strange colors or smell anything off, toss it away. Safe food means tasty food! You can skip searing the lamb, but it has pros and cons. Searing gives the meat a rich, deep flavor and nice color. It also adds texture. If you skip it, your curry may be less rich but still tasty. For busy days, just add the raw lamb straight to the slow cooker. You can serve lamb curry with rice or bread. Basmati rice is a classic choice. Naan or roti adds a nice touch too. For a fresh side, try a simple salad. You can also serve yogurt or chutney for added flavor. These pairings balance the curry's richness and spice. Cook the lamb on low for 8 hours or on high for 4 hours. The lamb should be tender and fall apart easily. If you're short on time, use the high setting. Just be sure to check the lamb's doneness. Yes, you can use frozen vegetables in your curry. They save time and add nutrition. Just add them in the last 30 minutes of cooking. This keeps them bright and slightly crisp. Make sure to adjust the seasoning, as frozen veggies can be less flavorful. This blog post covers the essentials for making slow cooker lamb curry. You learned about the key ingredients, spices, and step-by-step instructions to create a flavorful dish. I shared tips for selecting the right lamb and adjusting flavors. You also found different variations to suit your taste and storage tips for leftovers. Slow cooker lamb curry is a delicious, versatile meal. It’s easy to make and perfect for sharing. With a few simple steps, you can enjoy this hearty dish anytime.

Slow Cooker Lamb Curry

A hearty and flavorful lamb curry cooked slowly to perfection.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 lbs lamb shoulder, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 2 medium carrots, sliced
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large skillet, heat the vegetable oil over medium-high heat. Add the lamb pieces and sear until browned on all sides. Remove from the skillet and set aside.
  • In the same skillet, add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
  • Stir in the curry powder, cumin, coriander, and turmeric. Cook for another 1-2 minutes until the spices are fragrant.
  • Transfer the sautéed onion and spice mixture to the slow cooker. Add the seared lamb, coconut milk, vegetable broth, and diced tomatoes. Stir to combine.
  • Add the sliced carrots and diced bell pepper to the slow cooker. Season with salt and pepper.
  • Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is tender.
  • In the last 30 minutes of cooking, stir in the frozen peas and adjust the seasoning if necessary.
  • Once done, garnish with fresh cilantro before serving.

Notes

Serve the curry over a bed of fluffy basmati rice, and garnish with additional cilantro and a sprinkle of chili flakes for a pop of color.
Keyword curry, lamb, slow cooker, Spicy